Name: Sankaya (Thai Pandan Pudding) recipe
Ingredients: 1 (14 ounce) can coconut milk;7 fluid ounces water;2 tablespoons cornstarch;1 tablespoon tapioca starch;1 egg yolk, beaten;2 teaspoons pandan flavor;1 pinch salt

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Ingredients

1 (14 ounce) can coconut milk 7 fluid ounces water 2 tablespoons cornstarch 1 tablespoon tapioca starch 1 egg yolk, beaten 2 teaspoons pandan flavor 1 pinch salt

Nutrition Info

228.3 calories carbohydrate: 8.3 g cholesterol: 51.2 mg fat: 22 g fiber: 1.1 g protein: 2.7 g saturatedFat: 18.9 g servingSize: - sodium: 55.5 mg sugar: : - transFat: : - unsaturatedFat: : -

Directions

Heat coconut milk over medium-high heat in a small pot until it just begins to bubble, about 5 minutes.
Combine water, cornstarch, and tapioca starch in the empty coconut milk can, stir until all starches are dissolved.
Add water and starch mixture to coconut milk, stirring gently. Keep mixing until thoroughly combined, about 2 minutes. Reduce heat to medium-low. Stir in well beaten egg yolk. Keep cooking pudding over medium heat for 3 minutes, stirring every 30 seconds to prevent it from burning and sticking to the bottom of the pan. Add pandan and salt, stir for 30 seconds more. Remove from heat and let settle until thickened, 3 to 4 minutes.

Recipe Yield

4 servings

Recipe Note

Sankaya! My mother taught me how to make this very simple Thai breakfast/dessert. This snack is often found on street vendor carts on the streets of Thailand (though I've grown accustomed to my mom's flavor over the years). Serve with a nice soft loaf of bread (steamed French bread is best) and dip in this sweet and savory custard pudding.

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